Philly Cheesesteak Quesadillas are the ultimate mashup of two beloved favorites: the iconic Philly cheesesteak and the crowd-pleasing quesadilla. Juicy steak, melty cheeses, and vibrant peppers are all tucked inside a golden, crispy tortilla for a meal that’s fast, easy, and outrageously delicious. This recipe brings all the savory magic of a Philly classic right into your own kitchen, no hoagie roll required.
Ingredients You’ll Need
Ingredients You’ll Need
Let’s talk about how just a handful of everyday staples can create quesadillas so satisfying, you’ll dream about them long after dinner is done. Each ingredient here is simple but crucial—contributing its own layer of flavor, color, and gooey goodness to our Philly Cheesesteak Quesadillas adventure.
- Olive oil: Helps everything sizzle up golden and adds a lovely, subtle richness to both vegetables and steak.
- Thinly sliced ribeye steak or deli roast beef: The star of the show, bringing signature tenderness and that classic beefy flavor.
- Salt and black pepper: Simple seasonings that let all the other flavors shine—don’t skimp!
- Onion: Adds sweet, caramelized flavor as it cooks, echoing the Philly cheesesteak tradition.
- Green bell pepper: Lends a gentle earthy bite and a pop of fresh color.
- Red bell pepper: Balances out the green pepper with a touch of sweetness.
- Mozzarella cheese: Melts dreamily, giving that stretchy, gooey quality everyone loves in a quesadilla.
- Provolone cheese: Essential for classic Philly cheesesteak flavor, it creates a mellow tang that melds perfectly with the beef.
- Large flour tortillas: The crispy vessel that holds all the deliciousness together—go for the large size for maximum filling!
- Optional—mayonnaise or garlic aioli: A quick swipe inside your quesadilla takes it totally over the top with a creamy finish.
How to Make Philly Cheesesteak Quesadillas
Step 1: Sauté the Veggies
Heat your olive oil in a large skillet over medium heat, then toss in the sliced onions, green bell peppers, and red bell peppers. Let them mingle and cook for 5–6 minutes, stirring occasionally, until everything turns soft, sweet, and just a little bit caramelized. This is where the magic aroma starts to fill your kitchen—trust me, it’s worth every second.
Step 2: Brown the Steak
Once your veggies are softened, nudge them to the side of the skillet. Add your thinly sliced ribeye steak (or deli roast beef if that’s what you have) directly to the empty space. Sprinkle with salt and pepper, then cook for about 2–3 minutes, letting the edges get irresistible and slightly crisp. Stir it all together so those veggies and beef become the best of friends.
Step 3: Assemble the Quesadillas
Grab a separate skillet or griddle and set it over medium heat. Place a large flour tortilla down, and on one side, scatter a handful of your mozzarella and provolone cheese blend. Top that cheesy base with a generous scoop of your steak and pepper mixture—don’t be shy! Fold the tortilla in half to create a half-moon shape, gently pressing it closed.
Step 4: Cook Until Crisp and Gooey
Let your Philly Cheesesteak Quesadilla cook for 2–3 minutes per side, using a spatula to carefully flip it once golden brown. You want a perfectly toasty exterior and fully melted cheese on the inside. Repeat with your remaining tortillas until all your delicious, cheesy pockets are ready to eat.
Step 5: Slice and Serve
Allow your quesadillas to cool for just a minute before slicing them into wedges. This helps the cheese settle slightly so each bite stays together. Serve them up warm, and get ready for cheers from whomever is lucky enough to join you for dinner!
How to Serve Philly Cheesesteak Quesadillas
Garnishes
A flourish of fresh chopped parsley or a few sliced green onions on top add a pop of color and freshness. If you want to take things up a notch, serve with little bowls of garlic aioli, ranch, or even classic ketchup for dunking. A sprinkle of chili flakes is perfect for a bit of heat!
Side Dishes
Philly Cheesesteak Quesadillas are fantastic with simple sides. Think crispy fries, tangy coleslaw, a snappy dill pickle, or even a fresh garden salad for something lighter. Want comfort all the way? Serve with a creamy tomato soup—think elevated diner vibes!
Creative Ways to Present
Cut your quesadillas into triangles and stand them upright in a basket for a fun, sharable appetizer at parties. For lunchboxes, slice into strips for easy dipping. Or lay them out on a serving board with lots of dippy options and let everyone build their own flavor combos.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, Philly Cheesesteak Quesadillas can be stored in an airtight container in the fridge for up to three days. Place paper towels between each quesadilla to help absorb any extra moisture and keep the tortillas from getting soggy.
Freezing
Quesadillas freeze surprisingly well! Let them cool completely, then wrap each one tightly in plastic wrap followed by foil. Pop them in a freezer-safe bag or container. When a craving strikes, just grab and go—they can keep in the freezer for up to two months.
Reheating
For the crispiest results, reheat your Philly Cheesesteak Quesadillas in a dry skillet over medium heat until warmed through and the tortillas are once again golden. Alternatively, a toaster oven works great. The microwave is quickest, but they’ll be softer. No matter how you reheat, they’ll taste incredible!
FAQs
Can I use a different cut of beef?
Absolutely! While ribeye is classic for Philly cheesesteak, shaved sirloin, flank steak, or even leftover roast beef will work. The thinner the better for that melt-in-your-mouth bite.
Is there a vegetarian version of this recipe?
Definitely. Swap the steak with sautéed mushrooms, extra peppers, and even some black beans for a vegetarian-friendly twist that’s still packed with flavor and protein.
Can I make Philly Cheesesteak Quesadillas gluten-free?
Yes! Just use your favorite large gluten-free tortillas. Keep an eye on them while cooking as they sometimes crisp up faster than traditional flour tortillas.
What cheese alternatives can I use?
If you like things creamier, try mixing in a little cream cheese with the mozzarella and provolone. For a sharper flavor, a touch of cheddar or Monterey Jack is great. Dairy-free cheeses melt nicely here too if needed.
Can these be made in advance for a party?
You bet! Assemble and cook your quesadillas, then stash them in the oven on low to keep warm. Slice just before serving so they stay perfectly crisp and oozy.
Final Thoughts
There’s something downright magical about Philly Cheesesteak Quesadillas—simple, cheesy perfection with all the heartiness of a classic sandwich. Whether you’re making them for a quick dinner, a fun party platter, or a cozy night in, give this recipe a try. I promise, a single bite will have you hooked!
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Philly Cheesesteak Quesadillas Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 quesadillas
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the ultimate fusion of flavors with these Philly Cheesesteak Quesadillas. Tender ribeye steak or deli roast beef paired with caramelized onions, bell peppers, and gooey cheeses, all folded into a warm tortilla for a satisfying meal.
Ingredients
For the Quesadillas:
- 1 tablespoon olive oil
- 1/2 pound thinly sliced ribeye steak or deli roast beef
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small onion (thinly sliced)
- 1/2 green bell pepper (thinly sliced)
- 1/2 red bell pepper (thinly sliced)
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 4 large flour tortillas
- optional: mayonnaise or garlic aioli for spreading
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Sauté onions and bell peppers until soft and caramelized.
- Cook Steak: Push veggies aside, add steak, season with salt and pepper, cook until browned.
- Assemble Quesadillas: Sprinkle cheese on tortilla, add steak and pepper mixture, fold in half.
- Cook: Cook quesadillas until golden brown and cheese is melted.
- Serve: Slice into wedges and serve warm.
Notes
- You can use shaved steak or deli roast beef for convenience.
- Try adding mushrooms or a drizzle of garlic aioli for extra flavor.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 510
- Sugar: 3g
- Sodium: 720mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg
